Vegetarian Recipes
Peppermint Bark
Have you ever not been a fan of something unless it was cooked or made a certain way? That’s how I’ve always felt about peppermint. Oh, but I absolutely love peppermint when it’s mixed with chocolate. So, I’m sure you can imagine how excited I am to share this homemade Peppermint Bark recipe today! It’s not only easy to make, but it has the perfect balance of sweet chocolate and minty peppermint flavors. It’s perfect for sharing at holiday parties or giving as an easy and budget-friendly Christmas gift! I’ll share all of my favorite tips in the post below 😉
What is Peppermint Bark?
Peppermint bark candy is a festive take on the classic chocolate bark. It’s such a simple treat for Christmas time, and it only uses 5 ingredients. I add peppermint extract to melted semi-sweet chocolate and white chocolate, layer them together in a parchment-lined baking pan, and then sprinkle crushed candy canes on top. Pop the pan into the fridge to set, break the chocolate into pieces, and you’re done—SO easy!! You don’t need any special equipment or fancy ingredients, and it’s a great recipe to make with kids over the holidays.
Ingredients
Here’s what you’ll need to make this easy peppermint bark recipe:
- Semi-Sweet & White Chocolate: I tested this recipe using chocolate chips and bars and found that the chocolate bars worked best. Chocolate chips are often made with stabilizers, which means they don’t melt as smoothly. Because the chocolate layers are the main components of this recipe, using high-quality chocolate will make a huge difference in taste and texture. I like Baker’s and Ghirardelli chocolate bars.
- Cooking Oil: Helps the chocolate melt smoother and make it easier to spread in your baking dish. I recommend a neutral flavored oil like canola or vegetable. Coconut oil also works, but just note that unrefined coconut oil can have a strong coconut flavor, so refined oil is best if you want to avoid that.
- Peppermint Extract: For adding the peppermint flavor. It’s a concentrated extract, so I only add ½ a teaspoon in total!
- Candy Canes: I place my candy canes in a ziplock bag and crush them using a rolling pin. Don’t worry if there are some bigger pieces; they add texture to your bark.
Can I Use Peppermint Oil Instead of Peppermint Extract?
I’ve only ever made this recipe for peppermint bark using peppermint extract. The amounts I list in the recipe card are perfect for the extract, but I know peppermint oil is much stronger. If you want to use a food-safe peppermint oil rather than an extract, I would start with a drop and taste before adding more. It’s very potent, so a little goes a long way. You can always add more, but you can’t take it away once added!
Recipe Tips!
- Keep an eye on the chocolate as it melts in the microwave. Stir every 20-30 seconds. The moment it starts to mix smoothly, it’s ready. Don’t let it overheat, or it will become thick and lumpy. Mine took about 1:25 minutes to melt, but your microwave may vary.
- Just a tiny bit of peppermint extract mixed with the melted chocolate adds a wonderful minty flavor to the peppermint bark.
- Don’t let the first chocolate layer set too long in the fridge or else the white chocolate layer will not adhere well. Set a timer for 10-12 minutes and take it out as soon as the timer goes off. I took mine out right at 10 minutes.
- Lining your baking pan with parchment paper stops any sticking and makes it easy to remove once the chocolate is set.
- I use an 8×8 inch square dish for this recipe, but you can also use a larger dish if you want a thinner, more brittle texture. However, the chocolate will set much faster the thinner it is, so you’ll need to work quickly when adding the white chocolate layer and peppermint candy pieces.
How to Store
I keep my homemade peppermint bark pieces in an airtight container in the fridge for up to 2-3 weeks. They’ll also last 3-4 days at room temperature, which is great if you’re giving them as a gift! Just make sure to store them in a cool, dry place away from direct sunlight to prevent the chocolate from melting. You can also freeze any leftovers for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Let them thaw at room temperature before enjoying them all over again!
Peppermint Bark Recipe
Equipment
-
8×8” Baking Dish
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Parchment Paper
Ingredients
- 5 candy canes $0.83
- 8 oz. semi-sweet chocolate, chopped* $5.00
- 8 oz. white chocolate, chopped* $5.00
- 1 tsp cooking oil, divided $0.02
- ½ tsp peppermint extract, divided $0.20
Instructions
-
Line an 8×8 baking dish with parchment paper and set it to the side. Unwrap the candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all of the candy canes. You can roll or gently bang the rolling pin over the candy canes, leaving a mixture of smaller and larger pieces. Set the crushed candy to the side.
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In a small bowl, add the chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly, it’s ready. Don’t let it overheat or else it will become thick and lumpy. Every microwave is different. It took approximately 1:25 seconds for mine to smoothly melt. Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
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Pour the melted chocolate into the parchment lined baking dish. Spread the chocolate evenly around with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don’t want the chocolate to fully set or else the white chocolate layer will not adhere properly.
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In a separate bowl, add the chopped white chocolate and the remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, being careful not to overheat it. Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
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Remove the baking dish from the refrigerator and pour the melted white chocolate on top of the semi-sweet chocolate. Spread the white chocolate evenly around with a small spatula or spoon.
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Now sprinkle the crushed peppermint candy on top of the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is fully set, about 1 hour.
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Once the bark is fully set, remove the baking dish from the refrigerator and lift the peppermint bark out of the parchment paper. Break the bark into small and large pieces or cut it with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes so the chocolate can soften a bit. Store any leftovers covered in the refrigerator for 2-3 weeks. Enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Peppermint Bark – step by step photos
Line an 8×8 baking dish with parchment paper and set it to the side. Unwrap 5 candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all of the candy canes. You can roll or gently bang the rolling pin over the candy canes, leaving a mixture of smaller and larger pieces. Set the crushed candy to the side.
In a small bowl, add 8 oz. chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly, it’s ready. Don’t let it overheat or else it will become thick and lumpy. Every microwave is different. It took approximately 1:25 seconds for mine to smoothly melt.
Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
Pour the melted chocolate into the parchment lined baking dish. Spread the chocolate evenly around with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don’t want the chocolate to fully set or else the white chocolate layer will not adhere properly.
In a separate bowl, add 8 oz. chopped white chocolate and the remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, being careful not to overheat it.
Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
Remove the baking dish from the refrigerator and pour the melted white chocolate on top of the semi-sweet chocolate. Spread the white chocolate evenly around with a small spatula or spoon.
Now sprinkle the crushed peppermint candy on top of the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is fully set, about 1 hour.
Once the bark is fully set, remove the baking dish from the refrigerator and lift the peppermint bark out of the parchment paper. Break the bark into small and large pieces or cut it with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes so the chocolate can soften a bit. Store any leftovers covered in the refrigerator for 2-3 weeks. Enjoy!
More Festive Dessert Recipes
The post Peppermint Bark appeared first on Budget Bytes.
Vegetarian Recipes
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
-
Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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